5 Recipes to Bring Your Blueberries to Life
by RYAN MILEJCZAK
Few fruits can beat a good blueberry. Delicious, nutritious, and oh-so-good looking thanks to their unique blue color that turns into a rich purple when cooked.
It’s not exactly surprising that blueberries play a starring role in plenty of classic eats. Blueberry waffles, cobblers, pies, muffins, and many more. You’re unlikely to walk into a bakery without any blueberry products on offer.
But you already know about the classics. So what about recipes that break the blueberry mold?
We have just that for you: savory-sweet combinations, twists on classics like caprese salads, and a blueberry dessert you probably haven’t tried before. Here are some recipes for a unique new taste.
Smokey Blueberry BBQ sauce
Adapted from The Kitchn
Ingredients
- 3 cups fresh blueberries
- 1 medium Vidalia onion, diced
- 3 cloves garlic, minced
- 2 tsp olive oil
- 3 tbsp liquid smoke
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp molasses
- 1 tbsp smoked paprika
- 1 tsp lemon juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Heat olive oil in a large saucepan over medium. Add onions and saute until soft, about 5 minutes, then add garlic and saute another minute.
Add remaining ingredients and stir to combine. Bring to a boil, then reduce and simmer for 10 minutes. Remove and let cool 15 minutes, then transfer to a blender and blend until smooth. Season with more salt and pepper if desired. Use with your favorite bbq recipes.
Blueberry Caprese Salad
Adapted from The Floating Kitchen
Ingredients
- 1 pint cherry tomatoes, quartered
- 8 oz fresh mozzarella, roughly chopped
- 1 cup fresh blueberries
- ½ cup torn basil
- ¼ cup roasted and salted pepitas
- 1 ½ tbsp extra virgin olive oil
- 1 ½ tbsp balsamic reduction
- Salt and pepper to taste
Instructions
Combine blueberries,t tomatoes, basil, and pepitas and toss gently to combine. Top with remaining ingredients and enjoy fresh.
Blueberry and Brie Grilled Cheese
Adapted from Spend with Pennies
Instructions
- ½ cup blueberries, halved
- 2 tsp honey
- 4 thick slices of bread
- 4 oz brie, sliced
- 2 oz sharp cheddar, sliced
- 2 tbsp butter
Instructions
Heat a skillet over medium heat. Butter bread and place two slices butter down in the skillet. Top with brie, berries, and cheddar, plus a drizzle of honey. Top each with a second slice of buttered bread, butter side out.
Cook until golden brown and cheese is melted, around 4 minutes for each side.
Blueberry Bread Pudding
Adapted from Ask Chef Dennis
Ingredients
Bread Pudding
- 1 loaf potato bread, cubed
- 4 cups whole milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 tbsp vanilla extract
- 1 tsp cinnamon
- 2 cups fresh blueberries
- 2 oz unsalted butter, melted
Glaze
- 2-4 tbsp whole milk
- 2 cups confectioner’s sugar
- ½ tsp vanilla extract
Instructions
Preheat oven to 350 F.
Place bread into a 13 x 9 baking dish; the bread should go higher than the edge of th epan.
Beat together eggs, milk, sugar, cinnamon, and vanilla and whisk until fully incorporated. Pour mixture over the bread and mix well so that all of the bread has absorbed some of the mixture. Let sit for 15 minutes.
Add in blueberries, distributing them evenly throughout. Drizzle melted butter over top. Cover lightly with foil, giving room for expansion, and bake for one hour.
Uncover and let continue baking until center is fully set, about 15 minutes. Remove and let cool.
While bread pudding cools, make your glaze by whisking together the sugar, milk, and vanilla. Pour over top of slightly warm or completely cooled bread pudding. Enjoy.
Blueberry Chutney
Adapted from The Greedy Gourmet
Ingredients
- 2 lbs fresh blueberries
- 2 red onions, chopped
- 4 garlic cloves, minced
- 1 in fresh ginger root, peeled and chopped
- Zest and juice of 1 lime
- 1 jalapeño, seeded, pithed, and chopped
- ¾ cup brown sugar
- ½ cup red wine vinegar
- ½ cup balsamic vinegar
- 1 stick cinnamon
- 1 star anise
- 4 cardamom pods, crushed
- Salt to taste
Instructions
Combine ingredients in a large saucepan and bring to boil. Reduce and let simmer for an hour, stirring occasionally, until chutney has thickened. Adjust seasoning to taste, then transfer into mason jars and can them in a water bath or pressure canner. Let mature for a month before enjoying.